Smoky Black Bean Burrito (Printable)

A hearty burrito with smoky black beans, fresh vegetables, and tangy toppings in a whole wheat wrap.

# What You'll Need:

→ Beans & Filling

01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon ground coriander
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 cans (15 oz each) black beans, drained and rinsed
12 - 1/2 cup vegetable broth or water
13 - 1 tablespoon lime juice

→ Wrap & Toppings

14 - 4 large whole wheat tortillas
15 - 1 cup cooked brown rice (optional)
16 - 1 cup shredded lettuce
17 - 1/2 cup diced tomatoes
18 - 1/2 cup shredded cheddar or vegan cheese
19 - 1/4 cup sour cream or plant-based alternative
20 - 1/4 cup chopped fresh cilantro
21 - 1 avocado, sliced

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
02 - Add minced garlic and diced red bell pepper to the skillet; cook for 2 to 3 minutes until slightly tender.
03 - Stir in ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper, coating the vegetables evenly.
04 - Add drained black beans and vegetable broth to the skillet. Simmer for 5 to 7 minutes, mashing some beans with a fork to achieve a creamy texture.
05 - Remove from heat and stir in fresh lime juice. Adjust seasoning to taste.
06 - Warm the whole wheat tortillas in a dry skillet or microwave until flexible.
07 - Spread a layer of the black bean filling evenly onto each tortilla. Add cooked brown rice if desired, followed by shredded lettuce, diced tomatoes, cheese, sour cream, fresh cilantro, and avocado slices.
08 - Fold in the sides of each tortilla and roll tightly to enclose the fillings.
09 - Serve immediately or grill the burritos seam-side down in a skillet for 1 to 2 minutes to create a crisp exterior.

# Expert Advice:

01 -
  • These burritos are packed with fiber that actually keeps you satisfied for hours, not just full for thirty minutes.
  • The smoky spice blend is addictive without being overwhelming, and it works whether you're cooking for yourself or a crowd.
  • You can have dinner on the table in under 40 minutes, which feels like cheating when something tastes this good.
02 -
  • Drained and rinsed beans are non-negotiable; skip this step and your filling turns into a gluey situation.
  • Smoked paprika is not interchangeable with regular paprika—it's genuinely the reason these taste smoky, so hunt it down if you don't have it.
  • Warming your tortillas matters more than you'd think; a cold tortilla will crack while folding, while a warm one bends like it's supposed to.
03 -
  • Mash your beans by hand in the skillet rather than with a blender; you want texture, not a smooth paste, and the control is better this way.
  • Room-temperature toppings (lettuce, tomatoes, avocado) stay fresher longer than trying to layer cold ingredients, so assemble right before eating.
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